365 Days Miso Soup
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Spring Cabbage, Deep-fried Tofu and White Radish Sprout Miso Soup
Melting sweet spring cabbage together with deep-fried tofu (aburaage) makes the miso soup milder.
Ingredients (4 servings)
| Cabbage leaves | 4 |
|---|---|
| Aburaage | 1 piece |
| Kaiwaredaikon (White radish sprouts) |
1/2 pack |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the cabbage into rectangles and slice the aburaage in 6-mm width. Cut the roots off the kaiwaredaikon and cut it to 5-cm length.
- Bring the dashi stock to a boil and add the cabbage and aburaage. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the kaiwaredaikon on top.
★ A Note
You can enjoy tender spring cabbage together with savory aburaage.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
